Tetragenococcus halophilus

Tetragenococcus halophilus is a halophilic lactic acid bacterium active in the fermentation processes of soy sauce,^[2] miso, fish sauce and salted anchovies.^[3][4]

Tetragenococcus halophilus
Scientific classification
Domain:	Bacteria
Phylum:	Bacillota
Class:	Bacilli
Order:	Lactobacillales
Family:	Enterococcaceae
Genus:	Tetragenococcus
Species:	T. halophilus
Binomial name
Tetragenococcus halophilus (Mees 1934) Collins et al. 1993
Synonyms
Pediococcus halophilus Mees 1934[1]

See also

• Tetragenococcus muriaticus